This taco rice is a simple but flavorful Mexican side or filling for burritos, bowls, and more. It’s flavorful seasoned rice dotted with corn, cilantro, and a squeeze of fresh lime juice. It’s easy to make, and it’s ready in under 30 minutes!
For more tasty rice dishes, try our spicy Mexican rice, pineapple fried rice, and golden turmeric rice.This taco rice recipe turns plain old white rice into a delicious side dish or filling packed with Mexican flavor. It’s light and fluffy rice jazzed up with our homemade taco seasoning, corn, and cilantro.
Serve it as a side with beans as they do at Mexican restaurants, use it as a filling for burritos, or layer it into a bowl. It’s flavorful without being too spicy, and everyone loves this spin on plain rice.
To make it, simply sauté the onion until soft then add the garlic. Stir in the rice and taco seasoning until fragrant, then add the broth, rice, and corn. Cover and simmer it to cook, then turn off the heat so the steam can finish the cooking. Mix in the chopped cilantro and lime juice before serving.
Enjoy this taco rice at your next Mexican dinner or fiesta as a dish the whole family will enjoy. Serve it family-style with other dishes like enchiladas or carnitas for a larger crowd. And a side of guacamole and a margarita will make this rice taste even better!
It’s also an easy one to make ahead of time as part of your meal prep, and leftovers taste great tucked into lunches!
INGREDIENTS
15 oz. can of low-sodium black beans, rinsed and drained
2 tsp New Mexico chili powder
1 tsp ground cumin
14.5 oz. can fire roasted diced tomatoes with garlic
1 lb. lean ground beef
4 oz. can fire roasted diced jalapenos
1 c jasmine rice
2 c water
1 tsp smoked paprika
8 oz. Colby jack cheese, shredded
15.25 oz. can niblet corn, rinsed and drained (or 1 c frozen corn)
1 ½ tsp kosher salt, divided
1 tsp onion powder
optional garnish: fresh cilantro, chopped
1 tsp fresh ground black pepper
INSTRUCTIONS
Place a large skillet on the stove and turn the heat medium-high.
Add ground beef into the hot skillet and season with salt. Cook for a few minutes until crumbly and brown. Discard any accumulated grease.
Add another teaspoon of salt, cumin, paprika, chili powder, pepper, and onion powder. Stir everything until well incorporated.
Add rice, black beans, jalapenos, water, tomatoes, and corn. Stir until well incorporated. Allow the mixture to boil, then scrape the bottom of the skillet to get the browned bits.
Turn the heat down to low, then simmer for about 15 minutes or until the rice is soft. Remove it from the heat and sprinkle cheese on top.
Broil the Taco Rice for 2 minutes or until the cheese has melted completely. Garnish with freshly chopped cilantro.
Serve right away. Enjoy!